Chocolate fruit and nut clusters
These luscious, tiny nuggets of pure chocolate joy will be eaten quicker than you can make them.
For a lady who’s supposed to be cutting calories, I’ve been experimenting a lot with chocolate. Two kinds of chocolate cake in one day, followed by these meltingly luscious little bundles of fruit-stuffed chocolaty deliciousness.
Now, I have to keep several things in mind. First, that self-denial builds character. Second, that self-denial trims the waistline. Third, that there’s only room for one of these at a time in the mouth, and it’s really not mature of me to keep trying to cram more in – no, I didn’t mean that.
This is just a kitchen experiment and a good way to use up leftover dried fruit. I’m giving, er, most of them away to the book club ladies tonight.
- 7 ounces bittersweet chocolate
- 2 ounces butter or margarine
- 10 ounces mixed dried fruit and nuts (especially nice in the mix are candied citrus peels)
Melt the chocolate and butter (margarine is fine, too) in a double boiler or in the microwave. Stir gently and constantly until the mass is smooth and glossy.
Add the fruit and nut mixture to the melted chocolate. Mix thoroughly.
Spoon the mixture into small paper cupcake cups by tablespoons, or onto a sheet lined with baking paper. There will be some liquid pooling at the bottom of the pot. Spoon it up and drizzle it over the clusters, filling up any empty spaces. It’ll get hard again, so use it all up.
Freeze the clusters for 1/2 hour before serving. If making them ahead of time, keep them in the fridge or freezer. They’ll stay good a long time, but then again, they’ll disappear before long.
Adapted from 'The Book of New Israeli Food.'
Related Topics: Desserts